Gluten Free Apple Crumb Muffins {Dairy Free}

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Of all the muffins, apple crumb muffins are my favorites! This is one of the first cupcake recipes I created on this blog and it's one that I've come to love and make over and over.

I've updated this recipe so it can be easily made with my grain-free flour mix. It is much easier than measuring a lot of different flours and it is always excellent.

The trick with these muffins is the grated apple. They make the muffins so moist, and the oat crumb filling adds the perfect texture and sweetness.

I've been trying to publish one recipe a month using my flour mix for those of you who use it. I love how baked goods turn out with this mix! I have heard great things about the zucchini bread I made with this flour earlier this summer. And these pancakes are a recipe that I make monthly. For another gluten-free apple dessert, try this Gluten-Free Apple Cobbler.

Let me know how you get these muffins in the comments below! Happy October!

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Gluten Free {Dairy Free} Apple Crumb Muffins

Perfect apple crumb muffins with a tender, moist crumble, crisp streusel filling, and grated sweet apple in every bite!

Ingredients

For shredding:

  • 1/3 cup gluten-free oatmeal *
  • 1/3 cup brown sugar or coconut sugar
  • 1/4 cup Erin's grain-free flour
  • 1/4 cup coconut oil, softened but not melted (or softened butter)
  • 1/2 teaspoon of cinnamon
  • pinch of salt

Dry:

  • 2 1/2 cups Erin's grain-free flour mix
  • 1/4 cup brown sugar or coconut sugar
  • 2 tablespoons ground flax seeds
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 3/4 teaspoon of fine salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon of nutmeg

Wet:

  • 2 eggs
  • 2/3 cup unsweetened applesauce
  • 1/4 cup almond milk
  • 1/2 cup of maple syrup
  • 1/4 cup coconut oil, melted
  • 1 teaspoon of vanilla

Other:

  • 1 cup grated and peeled apple (1 large apple or 2 small apples)

Instructions

  • Preheat oven to 350F. Line a standard muffin tin with liner paper.

  • Combine all of the crumb filling ingredients with a fork until pea-sized lumps form.

  • Combine all dry ingredients in one bowl and wet ingredients in another bowl.

  • Add the wet ingredients to the dry ones, along with the grated apples and stir until just combined. Do not overdo it!

  • Scoop out the dough to fill each bun 2/3 of the way. Sprinkle each with a little bit of the crumb, pressing lightly.

  • Bake for 20 minutes, until a toothpick inserted in the center comes out clean. Refresh a little and enjoy!

Recipe Notes

* Thinly sliced ​​almonds or quinoa flakes can be substituted for oatmeal.

NUTRITIONAL INFORMATION:

Calories: 202kcal

These apple crumb muffins are one of my proudest gluten-free creations to date! I tried the recipe 4 different times and finally came up with a winner. I am so excited to share it!

I used to be a big fan of those great apple muffins you can buy at Costco. I wanted to create a bun as good as those! These are just as delicious; but free of gluten, dairy, refined sugar and anything like xanthan gum. They are made with gluten-free whole wheat flours and perfectly acceptable for breakfast. Just like the muffins should be!

I recently discovered making raw buckwheat flour from buckwheat grains in my blender. Raw buckwheat flour is not only extremely nutritious, but it's wonderful in helping to put together gluten-free baked goods. I prefer to use a combination of that and flax / chia instead of gums in my baking. I find it a wonderful crumb without being too rubbery. I also like to use unrefined sugar. But you can easily substitute brown sugar or any sweetener you want in these!

Instead of using diced apples in these muffins, I grated them so that each bite had some apple. Grated apples also help keep muffins moist. These scented beauties are cinnamon and perfectly sweet. Combine that with a crispy streusel filling and you will come to my favorite bun. Hands down.

For the crumble: 1/4 cup gluten-free oatmeal * 1/4 cup brown sugar or coconut sugar 3 tablespoons sorghum flour 3 tablespoons coconut oil, softened but not melted (or softened butter) 1/2 teaspoon cinnamon of salt

Dry: 1 cup sorghum flour (or brown rice flour) 2/3 cup arrowroot powder 1/2 cup almond flour * 1/4 cup raw buckwheat flour * 1/4 cup brown sugar or coconut sugar 2 tablespoons ground flax seed 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon fine salt 1 tablespoon ground cinnamon 1/2 teaspoon nutmeg

Wet: 2 eggs 2/3 cup unsweetened applesauce 6 tablespoons almond milk 1/2 cup maple syrup 1/4 cup coconut oil, melted 1 teaspoon vanilla

Other: 2 apples, peeled and grated

Preheat oven to 350F. Line standard muffin tin with liner paper. Combine all crumb filling ingredients with fork until pea-sized lumps form. Combine all dry ingredients in one bowl and wet ingredients in another bowl. Add the ingredients wet to dry, along with the grated apples and stir until just combined. Don't overdo it! Take out the dough to fill each bun 2/3 of the way. Sprinkle each with a little bit of the crumb, pressing lightly. Bake for 20 minutes, until a toothpick inserted in the center comes out clean. Refresh a little and enjoy!

These easy Paleo Pear muffins from Fearless Dining are also a delicious fall muffin!

Gluten DairyAppleMigasMuffinssin

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